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Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli
4.2 84 ratings
Prep. 30 min
Total 45 min
4 portions
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Ingredients

  • garlic cloves
    2
  • fresh root ginger peeled, cut in round slices (2 mm)
    30 g
  • onions thinly sliced (5 mm)
    150 g
  • chicken breasts, skinless sliced (1 cm)
    500 g
  • red pepper thinly sliced (5 mm)
    1
  • yellow pepper thinly sliced (5 mm)
    1
  • olive oil
    30 g
  • ground coriander
    1 Tbsp
  • ground cumin
    1 Tbsp
  • ground turmeric
    1 tsp
  • fine sea salt
    1 tsp
  • tinned chopped tomatoes
    400 g
  • water
    50 g
  • creamed coconut cut in pieces (see tip)
    100 g
  • basmati rice (10 minutes cooking time), rinsed
    200 g
  • tenderstem broccoli thick stems halved lengthways
    180 g
  • poppy seeds
    2 Tbsp
  • boiling water for cooking rice

Difficulty

easy

Nutrition per 1 portion

Sodium 520 mg
Protein 42 g
Calories 2485 kJ / 592 kcal
Fat 21 g
Saturated Fat 16 g
Carbohydrates 55 g

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